Effect of Salinity on Some Physiological Attributes of Four Grape Cultivars in Vineyards of Urmia in Iran

To study the effect of salinity stress on some physiological attributes of four grape cultivars in vineyards of Urmia in Iran, an experiment was carried out as factorial arrangement in randomized complete block design with four replications. Experimental factors included: grape cultivars; Qazel Ozum, Qareh Shireh, Tabrzeh and Dizmari, and salt concentrations; 0, 25, 50 and 100 mMol l-1 and locations; Baloo and Keshtiban. Rooted cuttings were grown in Hooglandُ s Nutrients Solution for one week, and then salt treatments were applied for 14 days. Some physiological attributes were measured and recorded. Result showed that relative water content (%) decreased as salt concentration increased. With increasing salinity level soluble sugars also increased. However, leaf chlorophyll content decreased as salt concentration increased. The chlorophyll content was higher in Qazel Ozum and Dizmari, and lower in Tabarzeh and Qareh Shireh. Malondialdehyde content of leaf increased in higher levels of salt concentration. Qazel Ozum and Dizmari cultivars had higher Malondealdehyde concentration in 100 mMol l-1 NaCl as compared to control. Proline concentration in tissues of leaf was higher in higher salt concentrations. With increasing salinity level the proline and soluble sugar content increased in all four grape cultivars. This increase was greater in Qazel Qzum and Dizmari grape cultivars.